Tag Archives: crockpot

Here we go again with another Mealtime Monday. Now that it is getting cold again, I love to pull out my crockpot for soups, stews and roasts. One of our go-to crock pot meals is making a French Dip roast. The meat simmers all day so it falls apart and is so juicy, making amazing French Dip Sandwiches with plenty left over for tacos, enchiladas or any other meal you can think of that uses shredded beef.

Ingredients:

4-5 lb beef roast

1/2 cup low sodium soy sauce

5-6 peppercorns

1 teaspoon garlic powder

1 teaspoon dried rosemary

1 teaspoon thyme

1 beef bouillon cube

1 bay leaf

Swiss cheese (sliced)

French rolls

Trim excess fat from the roast and place into the crockpot. In a measuring cup, stir together soy sauce, peppercorns, garlic powder, rosemary, thyme, beef bouillon & bay leaf.

Pour this mixture directly over your roast. Fill the crockpot with water until the roast is nearly covered.

Cook on low for 10-12 hours.

Preheat oven to 425 degrees. Remove meat from the crockpot and shred. Pile shredded meat onto your french roll. Top with swiss cheese.

Bake for about 5 minutes, or until cheese is melted.

Serve with a dish of the au jus (the liquid from your crockpot) to dip your slow cooker french dip in. Enjoy!

Who doesn’t love a hearty, slow cooker soup. This has become one of my favorite meals and a staple each fall & winter. It is packed full of veggies and so flavorful! Even better, it can be prepped and frozen for later use to save time.

Happy Monday. We are here again with another Mealtime Monday. In honor of Saint Patrick’s Day we had a feast of corned beef, cabbage, carrots and potatoes made in the slow cooker.

Ingredients:
Corned Beef
Beef Broth
Cabbage
Red Potatoes
Baby Carrots

I love how easy this meal is. We bought a great little corned beef and put it in the crock pot on low for 8 hours. I added one can of beef broth and then added enough water to submerge the corned beef.

Once there is only 1 hour remaining, toss in the cabbage, carrots and potatoes. I just cut the head of cabbage and potatoes into quarters each.Continue reading »

I searched the web and found a great sweet & sour meatball sauce recipe that I used for our Superbowl meatballs. To make life easier we bought a bag of frozen meatballs. I prefer the smaller sized ones for appetizers. The sauce is great and maybe next time I will try making the meatballs from scratch too.

This is a well known combination, chili sauce and grape jelly on little smokies or meatballs. Why is it so popular? Because it is super easy and delicious. This was my first time trying it out for the Superbowl and it was great.

My fabulous co-worker brought in a this recipe from All Recipes the week before Superbowl, so I had to give it a try! I made a few adaptions in my version below to help reduce some of the fat and sodium. The original recipe calls for canned chicken, but I simply boiled 2 chicken breasts for about 25-30 minutes until cooked through and shredded them. I also used half reduced fat cream cheese and found that you could not tell the difference in taste. To make a more mild version try Frank’s Red Hot® Buffalo sauce. This dip really is great and does taste like buffalo wings!Continue reading »